The accompanying chart furnishes the calorific value per unit weight and performs simultaneously the process of multiplication and division, thus giving an immediate answer to the question of the calorific value of any diet, bill of fare or store of food. It is one thing for the physician to recommend a more adequate diet for a patient suffering from pellagra, tuberculosis or other disease, but quite another thing for the patient to procure such a diet. With the increase in cost of food, economic rationing becomes more and more desirable. The calculation of the calorific value of food is seldom done as an economic measure, since the cost of such calculation often exceeds the savings that may arise therefrom. The object of the chart is to reduce the labor of calculation to a vanishing quantity. The time required to use the chart decreases with practice, but is so small as